Kale Farro Sweet Potato and Blue Cheese Salad
November 20, 2015
Before you can mix anything into the kale, you first need to rub it a little. Just get your clean hands into the chopped greens and squeeze over and over for about 2 minutes. Then add your farro, cooked squash, and blue cheese.
I added a little truffle oil because nothing goes better with potatoes than truffle. Some cider vinegar, cinnamon, and paprika finish it off.
I added a little truffle oil because nothing goes better with potatoes than truffle. Some cider vinegar, cinnamon, and paprika finish it off.
This salad is hearty and filling but is a great foil for all the super fatty dishes that will be at your friendsgiving party. The blue cheese and truffle oil give a nice unctuous flavor to the veggies and grains.
Kale Farro Sweet Potato and Blue Cheese Salad
- 1 Bunch Kale
- 6 Ounces Blue Cheese cut into chunks
- 1 Cup Farro
- 2 Large Sweet Potatoes
- 2 Tablespoons Truffle Oil
- 2 Tablespoons Olive Oil
- 3 Tablespoons Cider Vinegar
- 2 Teaspoons Paprika
- 1 Teaspoon Cinnamon
- Salt and Pepper
Instructions
- Peel the potatoes and chop into 3/4 inch chunks. Toss with some olive oil, salt, and pepper and roast at 450 for about 20 minutes stirring once or twice until browned and tender.
- Boil the farro in salted water like you would pasta until it is tender, about 10 or 15 minutes. Strain.
- Wash the kale and remove the leafy part from the stalk. Chop into small pieces.
- Massage the kale with your hands to tenderize it. Basically just squeeze it in your fists over and over for about 2 minutes.
- Add the farro and squash to the kale. Add in the blue cheese in portions mixing with each addition so it doesn't clump together.
- Dress the salad with the truffle oil, olive oil, vinegar, paprika, salt, and pepper and toss. Taste for seasoning and add more as needed. Serve.